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Creamy Chicken Alfredo Soup

Creamy chicken alfredo soup in a white bowl topped with freshly grated Parmesan and chopped parsley
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Rich, velvety, and ready in one pot. This Creamy Chicken Alfredo Soup brings all the classic chicken alfredo flavors into a warm, spoonable comfort food dinner the whole family will love.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 cups chicken broth (low-sodium recommended)
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried parsley
  • 8 ounces fettuccine pasta, broken into small pieces

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent with slight golden edges.
  2. Add minced garlic and stir constantly for about 1 minute until fragrant. Do not let it brown or burn.
  3. Add bite-sized chicken pieces and cook for 5 to 6 minutes, turning occasionally, until lightly golden on the outside. Chicken does not need to be fully cooked through at this stage.
  4. Pour in chicken broth and bring to a gentle simmer. Reduce heat to medium-low and cook for 10 minutes until chicken is cooked through completely with no pink remaining.
  5. Add heavy cream, Parmesan, salt, pepper, and dried parsley. Stir slowly for about 2 minutes over medium-low heat until cheese is fully melted and broth is smooth and creamy. Do not allow it to boil hard or the cream may separate.
  6. Add broken fettuccine pasta, stir to submerge, and cook for 8 to 10 minutes, stirring every couple of minutes. Start tasting at 8 minutes – pasta should be just al dente as it will continue to soften off the heat.
  7. Taste and adjust seasoning as needed. Serve immediately topped with extra Parmesan and fresh parsley if desired.

Notes

  • Always use freshly grated Parmesan for the smoothest, creamiest result. Pre-shredded cheese does not melt as evenly.
  • For a thicker soup, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer for 2 to 3 minutes.
  • If the soup is too thick, add chicken broth a splash at a time over medium-low heat until it reaches your preferred consistency.
  • Chicken thighs can be substituted for a juicier, slightly richer result.
  • For extra depth, add a small pinch of nutmeg along with the cream.

Nutrition

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